Ypsi's Mom's Macaroni Salad

A simple, classic & tasty pasta salad from my childhood that was a standby whenever we "cooked out". The tangy, salty flavor is a nice counterpoint to the sweet and smoky richness of barbecued ribs or chicken. I would suggest tasting the dressing before adding the macaroni and veggies. If it's almost *too* salty/vinegary, then it will be perfect with the pasta. Also, while it can be made ahead and chilled, be aware that the pasta will absorb and damp down a lot of the flavor in the process, so if it's been chilled a while, taste and correct seasoning if needed.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups elbow macaroni, uncooked
• 1⁄2 cup mayonnaise
• 1⁄2 cup yellow mustard
• 3 -4  tablespoons red wine vinegar
• 1 -2  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2 -3  celery ribs, finely sliced
• 2 -3  scallions, finely minced
• 20 -25  pimento stuffed olives, drained and halved

Directions

1. Cook macaroni according to package directions. Drain and rinse with cold water; set aside.
2. While macaroni cooks, prepare dressing in serving bowl. Combine mayonnaise, mustard, and red wine vinegar, mixing well.
3. Add 1/2 of the salt and add the pepper. Taste, and adjust amounts of salt and vinegar if desired.
4. Chop celery and scallions, and halve olives.
5. Add cooked, drained and cooled macaroni to dressing in serving bowl, and mix well. Add celery, scallions and olives and combine further.
6. Serve immediately, or cover and chill for several hours before serving.